Mashed ripe bananas and applesauce bring natural sweetness and moistness to this gluten-free breakfast that’s perfect for busy mornings on the go.
1 1/4 cups gluten-free flour (includes xanthan or guar gum)
3/4 cup gluten-free old-fashioned rolled oats
1 1/2 tsp baking soda
1/2 tsp salt
3 very ripe medium bananas (about 1 lb total)
3/4 cup applesauce
3 tbsp olive oil
1 large egg, beaten
2 tsp vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350°F. Line 18 cups of 2 muffin pans with paper liners. In a medium bowl, combine the flour, oats, baking soda, and salt.
Add the bananas to a large bowl and use a fork to mash until smooth. To large bowl, stir in the applesauce, oil, egg, and vanilla. Stir dry ingredients into wet to combine. Gently fold in the chocolate chips.
Divide batter among cups of prepared muffin pans. Bake 15–20 min., until toothpick inserted into centers comes out clean. Transfer to a wire rack to cool.